Nothing at The Mason Bar is over $20, which makes for a very affordable yet still totally classy night out.The red brick building at the corner of Boll and Guillot has been many things throughout the decades. A Baptist church. A masonic lodge. And now, with a wink to its past, it has become The Mason Bar: a gastropub that remains a gathering spot for people in the know as well as a place to worship for those whose religion is food. Preaching the gospel, cuisine-wise, is Chef Cable Smith, a TCA-bred alumnus of restaurants helmed by heavy-hitters like Kent Rathbun and Richard Blais. Smith has used his time in Dallas to knock out a menu at The Mason Bar that tastes fancy, but doesn't cost like it. Nothing at The Mason Bar is over $20, which makes for a very affordable yet still totally classy night out.
One thing Chef Smith knows is pork, and that pork knowledge is in full effect up and down the menu. The Blackened Pork Tenderloin, dressed with a smoky adobo sauce and resting comfortably on a mound of charred corn and black beans, is ridiculously tender and packs a flavorful wallop. At only seventeen bucks, it's basically the dining version of found gold. A lot of other restaurants would charge double (and it would most likely not be so killer). Also worth tearing into is the Trout Meuniere; Steelhead trout is lightly dusted with flour and pan-roasted, served dripping with brown butter and garlic mashed potatoes.
Trout Meuniere, $16
Blackened Pork Tenderloin, $17
Mason Burger, $11
Hours of Operation
Monday - Saturday, 4:30 p.m. to 2 a.m.
Sunday, 11:30 a.m. to 2 a.m.